The light stuff by Beth Romualdez
Though she no longer handles cooking classes, Beth Romualdez finds sheer delight in sharing her expertise with foodies and health buffs. Here, she dishes up three healthy gourmet recipes you can try at home. All ingredients are available at Rustan’s Supermarket Fresh. Enjoy!
Brown Rice Salad With Multi-Grain And Honey-Dijon Mustard Dressing
2 –1/2 cups cooked brown rice mixed with multigrain
1/2 cup chopped carrots (blanched)
1/2 cup peeled, chopped Japanese cucumbers (hothouse)
1/2 cup, chopped celery
1/4 cup chopped white onions
1 cup canned red beans or frozen peas
1/4 cup chopped basil
1/4 cup chopped mint
1/4 cup chopped Italian parsley
1/2 tsp. red pepper flakes
1/4 tsp. sea salt
Dressing:
2 tbsps. honey
6 tbsps. extra-virgin olive oil
6 tbsps. lemon juice
1 tsp. Dijon mustard
Salt and pepper
Combine the cooked rice with the rest of the ingredients in a bowl. Combine the ingredients for the dressing and whisk to emulsify. Pour the dressing on the rice mixture and toss to combine well. You may serve this chilled or at room temperature and served with grilled chicken, grilled pork chops or steak.
Prosciutto-Pimento-Cheese Dip
500 gms. sharp cheddar cheese, shredded
1 small red onion, chopped
1/2 cup chopped canned red pimentos (or roasted red peppers)
1 bunch green onions, chopped (white and green part)
3 garlic cloves, minced finely
1 cup mayonnaise
50 gms. prosciutto, chopped
Ground pepper to taste
Round crusty loaf bread — hollowed
Crackers
In a bowl, combine all the ingredients together, except the prosciutto (add it last and toss to combine). Chill a few hours before serving.
Quesadillas
1 each red and yellow bell peppers, sliced
1 large onion, sliced
Salt and pepper
2 tbsps. olive oil
6 flour tortillas
1 cup shredded roast chicken
1 cup grated cheddar cheese or Monterrey Jack cheese
1 can organic refried beans
Sprigs of cilantro
1 cup tomato salsa
1/3 cup sour cream
1/2 cup guacamole
Season the onions and bell peppers with salt and pepper, toss in the olive oil and grill either in the oven or a pan until golden brown. Arrange the three bottom tortillas flat on the surface, spread a 1/4-inch layer of refried beans, sprinkle with some cheese, and arrange on top of cheese the chicken, grilled vegetables, and cilantro. Top again with some cheese. Cover top with the remaining three flour tortillas. Heat a large non-stick skillet and heat the filled tortillas until brown specks appear on the surface. Invert and heat for another few minutes until cheese is melted. Repeat in batches. Cut into wedges and serve with guacamole, sour cream, and tomato salsa. Serves six.
Guacamole:
3 ripe avocados
2 tbsps. lime juice
Salt and pepper to taste
Mix together and chill.
Tomato salsa:
1 can ready-cut peeled tomatoes
2 whole canned jalapeño peppers, seeded and chopped or 2 fresh finger chilis, seeded and chopped
1/4 cup chopped spring onions
1/4 cup chopped white onions
1/2 cup chopped cilantro
Pinch of garlic powder, oregano, and allspice
Salt and pepper to taste
Blend the first four ingredients for two to three seconds; add the cilantro, spices, salt and pepper, blend for an additional two seconds. Transfer to a bowl and refrigerate until ready to use.
